Friday, September 3, 2010

These mini frittatas are super easy and yummy- great for a simple, but impressive brunch. I think the recipe lends itself well to customizing it to your tastes. Enjoy!

1 cup broccoli florets, chopped
1/4 cup red onion, finely chopped
4 tbsp sun dried tomatoes, finely chopped
7 eggs
3/4 cup milk
2 cloves garlic, minced
1/4 cup dijion mustard
salt and pepper
1/2 cup cheese, shredded

(For fewer frittatas, reduce ingredient amounts and just partially fill the empty cups of the muffin tin with water)

1. Preheat oven to 350 degrees and grease a muffin tin.
2. Divide the broccoli, red onion, and sundried tomatoes equally among the cups.
3. Whisk the eggs with milk, garlic, dijion, salt and pepper.
4. Pour an equal amount of egg mixture into each filled cup.
5. Bake for 15 minutes, then top each cup with some grated cheese, return to oven and bake for an addition 8 to 10 minutes.
6. Let stand for 2 minutes, then run a knife blade around the edge of each frittata before removing from pan. Serve with salad greens or other yummy brunchy foods :)

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